Last Updated on April 24, 2021 by cmoarz
Freezing scallions is a great way to keep them fresh and flavorful for up to 6 months. Not only does it work well, but it’s also quick and easy! So sit back and relax, Because learning how to freeze scallions has never been this ez!
How to freeze scallions: Prep
Before you start freezing, it’s important to start washing the scallions. You will want to rinse them thoroughly with cold water and remove any dirt, sand or debris that may have gathered on the outer layers of the leaves. This includes small insects, Yuck!
You will want to remove any limp or slimy stalks before putting them in the freezer. This may seem like a lot of work, but it’s worth doing because scallions can begin to rot and go bad more quickly if they have already started rotting on one end!
Keep in mind, it’s easier to cut these before they’ve been frozen.
You can slice them into whatever thickness or size your personal preference is- whether it’s a thin sliver for dips or thicker slices for some extra crunch! (If you’re not sure, somewhere in between is best). The length of scallions that are being sliced should also match the size of the dish that you want to create with them. For example; if I’m making soup, then I would cut my scallions longer than if I was creating an omelet!
Time to freeze your scallions
Now that you have everything ready to go, It’s time to place the scallions in a single layer on a baking sheet.
Pop the tray into a freezer, making sure that they’re not touching each other and keep them in for about an hour or two. This prevent’s them from clumping and sticking together into a giant ball of frozen scallions once you put them into the bag. This way they all stay loosy goosy for you to grab out at your leisure, rather than frantically trying to chip away at it with an ice pick or knife.
Make sure to label the bag with what type of scallion it is so that they don’t get mixed up in the freezer. After all, there are three types: green onion tops, leeks, and shallots. You’ll have no idea which ones will be good for your dish if you can’t tell where each came from at first glance! They may taste different or provide a different texture than expected.
If you had previously sliced your scallions beforehand (which I recommend), then place them all in a single layer within a zip lock baggie or container of some sort so that there’s no room for air pockets between scraps of onion while freezing.
When it comes time to cook with your frozen scallions, just take them out of the freezer and let them thaw for a few minutes. Presto, Enjoy your frozen onions!
A few notes
Onions tend to go a bit soft when thawed. It isn’t much you can do about this without blanching. Either way, you’re going to end up with a soft scallion, so it’s best used in baking or as a cooking ingredient rather than eating them raw. The texture just isn’t appetizing for that.
If you would like to try blanching your scallions, keep in mind it’s fairly difficult to do because of their size. Underblanching will turn out worse than no blanching at all, and over-blanching will cause a loss in flavor. The exact instructions are out of the scope of this article, So please research it specifically before attempting. I would hate to see you lose your fresh scallions to a silly error!
What is the difference between scallions and chives?
Scallions are botanically the same as green onions, but they have been grown to be larger and thicker. Chives are a type of onion that is much smaller than scallions or regular onions with thin leaves attached at their ends.
What is the difference between shallots and scallions?
This is another great question. Shallots are one type of onion, as mentioned before. They aren’t necessarily always larger or thinner than other types of onions, but they do have a much more potent flavor that is said to be sweeter with hints of garlic and sometimes lemon.
In contrast, scallions can range in size depending on how long they’ve been grown for harvesting purposes (bigger=better), but generally, the leaves at their end will just fall off naturally rather than being cut like shallots’. The taste is also different because it’s less sweet and has a bit stronger bite from the green part of the onion. It’s not sharp like chives either – if you’re looking for something milder, then this might be your best bet.